CHICKEN FIVE WAYS

Create these tasty marinades in minutes and combine with 1½ -2 lb. boneless, skinless chicken breasts (approx. 4 small breasts) for a healthy meal right off the BBQ grill.

Allow time for chicken to marinade for 1-4 hours for maximum flavor.

Southwest Chicken Salad

Southwest Chicken

3 T. Olive Oil

2 clove garlic, finely chopped

1 1/2 tsp. chili powder

1 ½ tsp. ground cumin

1 ½ tsp. dried oregano leaves

½ tsp. salt

Combine ingredients and brush over both sides of chicken to coat. Grill over medium hot briquettes for 8-10 minutes or until the chicken is no longer pink, turning once.

Serve immediately or use it to build a burrito or taco salad*

* Build a Burrito: top warm flour tortillas with strips of Southwest Chicken and your choice of drained canned black beans, cooked brown or white rice, shredded cheese, salsa verde, shredded lettuce, and chopped cilantro. Fold in sides and roll to enclose filling. Heat in microwave on HIGH for 30 seconds or until heated thru or wrap in foil and heat in pre-heated over at 350 degrees until hot.

In a gallon-sized re-sealable bag, combine all ingredients and mix well. Remove ¾ cup of the marinade for basting.

Cut chicken into strips and place in the bag, marinating for 1-4 hours. Remove chicken and discard used marinade.

Thread chicken onto bamboo skewers (soaked in water for at least 20 minutes to keep from burning). Grill skewers for 10-15 minutes or until chicken is no longer pink in the center and juices run clear when cut. Turn skewers once and baste often with additional ¾ cup marinade. Do not baste, during the last 5 minutes of cooking.

Serve with steamed white or brown rice and snow peas.

*****

Thai Grilled Chicken

4 servings

¼ cup soy sauce

2 cloves minced garlic ( or 2 tsp. bootled minced garlic)

1.2 tsp. red pepper flakes

2 T. honey

1 T. fresh lime juice

Combine all ingredients but the honey and lime juice in a measuring cup.

Place chicken in a re-sealable plastic bag and pour marinade over chicken, turning to coat all sides. Marinate for 30 minutes to 4 hours.

Meanwhile, combine honey and lime juice in a small boawl until blended and set aside.

Place chicken on grill over medium heat. Brush with some of the leftover marinade from the dish. Discard the remaining marinade.

Grill covered for 5 minutes. Brush chicken with half of the honey mixture, turn and brush with remaining mixture. Grill 5 minutes more or until chicken is cooked through.

Oil the grill to prevent sticking. Grill chicken on a covered grill over medium high heat, for 6-8 minutes or until the center is no longer pink, turning once. Baste with the sauce once or twice during cooking.

Serve with reserved sauce garnished with slice green onion on a bed of jasmine rice.